Easy Spinach and Ricotta Lasagna: A Cheesy Vegetarian Classic Everyone Will Love
There is something incredibly satisfying about pulling a bubbling lasagna from the oven. This Easy Spinach and Ricotta Lasagna combines layers of tender pasta, creamy ricotta, fresh spinach, homemade marinara sauce, and golden mozzarella into one comforting vegetarian bake. The filling is light yet rich, with a touch of lemon zest and nutmeg bringing freshness and warmth to every bite. If you enjoy comforting Italian-inspired dishes, you might also love my Stuffed Caccavelle Pasta Bake with Ricotta and Beef or my Stuffed Pasta Shells with Mushrooms, Ricotta and Spinach. Both recipes share the same cosy, oven-baked appeal while offering their own unique flavours.
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Simple Ingredients, Big Flavours
One of the best things about this spinach and ricotta lasagna is that it relies on everyday ingredients that work beautifully together. Each component contributes something special to the finished dish:
- Ricotta cheese – Creates a creamy, velvety filling that keeps the lasagna light while adding richness.
- Spinach – Adds freshness, colour, and a subtle earthy flavour that pairs perfectly with the cheese.
- Lemon zest – A simple ingredient that brightens the filling and prevents it from feeling too heavy.
- Nutmeg – A classic addition that complements both spinach and ricotta beautifully.
- Marinara sauce – Homemade tomato sauce adds depth, sweetness, and acidity to balance the creamy layers.
- Lasagna sheets – Form the structure of the dish while soaking up the flavours of the filling and sauce.
- Mozzarella – Melts into a golden, bubbling topping that makes every serving irresistible.
If you enjoy recipes that combine cheese and vegetables, don’t miss my 20-Minute Spinach Ricotta Pasta or Butternut Squash Ricotta Pasta. Both showcase how a handful of simple ingredients can create incredibly satisfying meals.
How to Make Easy Spinach and Ricotta Lasagna
Make the Marinara Sauce
Start by heating the olive oil in a small saucepan over medium heat. Add the chopped onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for another minute until fragrant.Stir in the chopped tomatoes and water, then season with salt, black pepper, and sugar. Reduce the heat to low and allow the sauce to simmer gently for about 15 minutes, or until it has thickened slightly. Stir in the basil leaves and remove the saucepan from the heat. Allow the sauce to cool for a few minutes before blending until smooth using an immersion blender. Alternatively, transfer it to a food processor and blend until silky smooth. Set aside while you prepare the remaining components.
Prepare the Spinach and Ricotta Filling
Wilt the spinach, then drain it thoroughly and squeeze out as much excess moisture as possible. Chop it finely and transfer it to a large mixing bowl. Add the ricotta, grated mozzarella, lemon zest, egg, nutmeg, salt, and black pepper. Mix everything together until the filling is evenly combined and creamy. The lemon zest adds freshness while the nutmeg enhances the flavour of both the spinach and ricotta, creating a filling that is simple yet incredibly delicious.
Cook the Lasagna Sheets
Bring a large pot of salted water to a boil and cook the lasagna sheets according to the package instructions. Once cooked, drain them carefully and set aside. Keep in mind that some brands of lasagna sheets are oven-ready and do not require pre-cooking. Always check the package instructions before starting, as cooking requirements can vary between brands.
Assemble and Bake the Lasagna
Preheat your oven to 200°C (400°F). Spread a thin layer of marinara sauce over the bottom of a 25 x 18 cm (10 x 7 inch) baking dish. Arrange 2 lasagna sheets over the sauce, then spread half of the spinach and ricotta filling evenly on top. Spoon over a little marinara sauce.
Add another layer of 2 lasagna sheets, followed by the remaining spinach and ricotta filling. Spoon over another layer of marinara sauce. Finish with the final 2 lasagna sheets and spread the remaining marinara sauce evenly across the top. Cover the baking dish tightly with aluminium foil and bake for 30 minutes. Remove the dish from the oven, carefully discard the foil, and sprinkle the grated mozzarella evenly over the surface.
Turn on the convection setting and return the lasagna to the oven for another 10 minutes, or until the cheese is golden, melted, and bubbling. Allow the lasagna to rest for at least 10 minutes before slicing. This helps the layers set properly and makes serving much easier.
Why We Love This Easy Spinach and Ricotta Lasagna
This recipe strikes the perfect balance between comfort food and fresh flavours. The spinach keeps it light, the ricotta provides creaminess, and the marinara sauce ties everything together with its rich tomato flavour. Unlike heavier meat-based lasagnas, this vegetarian version feels satisfying without being overly rich. It is the kind of meal that works equally well for a weeknight dinner, meal prep, or a relaxed weekend gathering with family and friends. Another reason to love this recipe is its versatility. You can prepare it ahead of time, customise the cheeses, or even add extra vegetables if desired. It reheats beautifully and often tastes even better the next day. If vegetarian comfort food is your thing, you may also enjoy Beetroot Cottage Cheese Pasta or Courgette and Cottage Cheese Pasta. Both deliver plenty of flavour while keeping things simple and approachable.
Perfect for Family Dinners and Meal Prep
This Easy Spinach and Ricotta Lasagna is one of those recipes that fits effortlessly into almost any occasion. It is elegant enough to serve to guests yet simple enough for a casual family dinner. The leftovers store exceptionally well and can be reheated for lunch or dinner throughout the week. You can even freeze individual portions, making it a practical choice for busy days when you need something comforting ready to go. Serve it with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. The combination of creamy filling, rich tomato sauce, and golden cheese is always a crowd-pleaser. For more family-friendly pasta recipes, have a look at Roasted Tomato and Cottage Cheese Fusilli or Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel. Both are packed with flavour and perfect for sharing around the table.
Instagram Tutorial & More
Want to see exactly how the layers come together? Watch our quick video tutorial on Instagram and see just how easy this lasagna is to make.
You may also like:
- High-Protein Cottage Cheese Pesto Pasta
- One-Pan Tomato Meatball Pasta
- One-Pot Meatball Pasta
- Avocado and Burrata Pasta
- Easy Creamy Roasted Pumpkin Orzo
- Roasted Pepper and Ricotta Pasta
- Baked Cannelloni with Beef and Mozzarella
Happy cooking,
Izabella
Description
This Easy Spinach and Ricotta Lasagna is a comforting vegetarian dish that is perfect for family dinners or meal prep. Tender lasagna sheets are layered with a creamy spinach and ricotta filling flavoured with fresh lemon zest and a hint of nutmeg. A homemade marinara sauce adds richness and balances the creamy filling beautifully. Everything is topped with plenty of mozzarella and baked until golden and bubbling. Despite its impressive appearance, this lasagna is simple to prepare and uses everyday ingredients. Serve it with a crisp green salad or warm garlic bread for a satisfying meal everyone will enjoy.
Ingredients
For the Spinach and Ricotta Filling
For the Marinara Sauce
For the Topping
Instructions
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Prepare the marinara sauce: Heat the olive oil in a small saucepan over medium heat. Add the onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for another minute until fragrant. Stir in the chopped tomatoes and add the water. Season with the salt, pepper and sugar, then simmer over low heat for 15 minutes, or until the sauce has thickened slightly. Stir in the basil leaves, remove from the heat and allow to cool slightly. Blend until smooth using an immersion blender or food processor and set aside.
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Prepare the spinach and ricotta filling: In a large bowl, combine the ricotta, mozzarella, spinach, lemon zest, egg, nutmeg, salt and black pepper. Mix until well combined.
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Cook the lasagna sheets: Bring a large pot of salted water to a boil. Cook the lasagna sheets according to the package instructions, then drain and set aside.
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Assemble and bake: Preheat the oven to 200°C (400°F). Spread a thin layer of marinara sauce over the bottom of a 25 x 18 cm (10 x 7 inch) baking dish. Arrange 2 lasagna sheets over the sauce, then spread half of the spinach and ricotta filling on top and spoon over a little marinara sauce. Repeat with another 2 lasagna sheets, the remaining spinach and ricotta filling, and a little more sauce. Top with the final 2 lasagna sheets and spread the remaining marinara sauce evenly over the surface. Cover tightly with aluminium foil and bake for 30 minutes. Remove from the oven, discard the foil and sprinkle over the mozzarella. Turn on the convection setting and bake for a further 10 minutes, or until golden and bubbling. Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings: 6 ServingCalories:295.87kcalTotal Fat:16.13gCholesterol:75.91mgSodium:270.99mgPotassium:463.28mgTotal Carbohydrate:22.41gDietary Fiber: 2.41gSugars: 3.56gProtein:16.37gVitamin A: 250.19IUVitamin C: 23.41mgCalcium: 323.17mgIron: 1.46mgVitamin D: 0.37IUVitamin E: 1.33IUVitamin K: 108.1mcgVitamin B6: 0.21mgVitamin B12: 1.29mcgPhosphorus: 278.22mgMagnesium: 51.31mgZinc: 1.99mg
Note
- Some brands of lasagna sheets do not require pre-cooking before assembling. Always check the package instructions and follow the manufacturer's recommendations.
- Be sure to drain the spinach well after wilting and squeeze out any excess liquid. This helps prevent the lasagna from becoming watery.
- If you prefer a chunkier marinara sauce, you can skip blending it and leave the tomatoes and onions slightly textured.
- The lasagna can be assembled up to 24 hours in advance, covered, and stored in the refrigerator until ready to bake.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For cleaner slices, allow the lasagna to rest for at least 10 minutes before cutting and serving.If the top starts browning too quickly during the final bake, loosely cover it with aluminium foil.
- This recipe freezes well. Allow the baked lasagna to cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You can substitute the mozzarella in the filling with Parmesan, Gruyère, or a combination of your favourite cheeses for a different flavour profile.
